Dimona heading toward full-scale production

2007 ◽  
Vol 2007 (2) ◽  
pp. 10
Keyword(s):  
2020 ◽  
Author(s):  
Kanat Aktassov ◽  
Yerzhan Karlykhanov ◽  
Olzhas Tleukhabyluly ◽  
Kanat Imagambetov ◽  
Alexander Folefac ◽  
...  

2019 ◽  
Vol 23 (5) ◽  
pp. 1069-1077 ◽  
Author(s):  
Clemens Stueckler ◽  
Peter Hermsen ◽  
Bas Ritzen ◽  
Maria Vasiloiu ◽  
Peter Poechlauer ◽  
...  

2014 ◽  
Vol 6 (1) ◽  
pp. 1-20 ◽  
Author(s):  
Jean-Luc Aider ◽  
Pierric Joseph ◽  
Tony Ruiz ◽  
Philippe Gilotte ◽  
Yoann Eulalie ◽  
...  

Author(s):  
Agnes Marie Horn ◽  
Mons Hauge ◽  
Per-Arne Ro̸stadsand ◽  
Bjarne Bjo̸rnbakk ◽  
Peer Dahlberg ◽  
...  

A large diameter high strength titanium free-hanging catenary riser was evaluated by the Demo 2000 Ti-Rise project, from initiative of the Kristin Field development license. In order to reduce the uncertainties related to the schedule, cost, and special technical issues identified in the work related to a similar riser for future installation on the A˚sgard B semi-submersible platform, a fabrication qualification of a full scale riser in titanium was run. Several full-scale production girth welds were made in an in-situ fabrication environment. The welding was performed on extruded titanium grade 23 (ASTM) pipes with an ID of 25.5″) and wall thickness of 30 mm. The main challenge was to develop a highly productive TIG orbital welding procedure, which produced welds with as low pore content as possible. It is well known that sub-surface pores often are initiation sits for fatigue cracks in high strength titanium welds. This paper describes how a greatly improved productivity was obtained in combination with a high weld quality. NDT procedures were developed whit the main on the reliability to detect and locate possible sub-surface weld defects, volumetric defects such as pores and tungsten particles and planar defects such as lack of fusion. The results from the actual Non Destructive Testing (NDT), the mechanical testing, and the fatigue testing of the subjected welds are presented. The response of the catenary is optimised by varied distribution of weight coating along the riser’s length. A satisfactory weight coating with sufficient strength, bond strength, and wear properties was developed and qualified. The riser is planned to be fabricated from extruded titanium pipes, welded together onshore to one continuous piece. The field coating is added and the riser is loaded into the sea and towed offshore and installed.


2002 ◽  
Vol 69 (3) ◽  
pp. 457-472 ◽  
Author(s):  
MARTIN ANTONSSON ◽  
YLVA ARDÖ ◽  
BENGT FRANS NILSSON ◽  
GÖRAN MOLIN

Thirty-three Lactobacillus strains were tested as adjuncts in a cheese model system. Eighteen strains originated from cheese (nine Lactobacillus spp. and nine Lb. paracasei/casei) and 15 from human intestinal mucosa (11 Lb. rhamnosus; three Lb. paracasei; one Lb. plantarum). Model cheeses weighing 120 g were made of cheese grains from full-scale production of washed curd semi-hard cheese (Herrgård). The model system was reproducible and similar to full-scale production with respect to moisture, salt content, pH and microbial flora. The model cheeses were sampled for aerobic and anaerobic plate count and viable counts of Lactobacillus and Lactococcus. The presence of adjuncts in the model cheeses was confirmed by typing isolates with Randomly Amplified Polymorphic DNA (RAPD). The sensory properties of model cheeses were described. In a first trial 23 of the 33 adjuncts were re-isolated from the corresponding model cheeses after 9 or 13 weeks. Adjuncts of Lb. paracasei were re-isolated more frequently than adjuncts of Lb. rhamnosus. Nine strains were selected, on the basis of their ability to grow and be a dominating part of the microflora of model cheese with interesting sensory properties. These strains were further studied together with two commercial cultures. The sensory influences on model cheeses of six of the adjuncts were confirmed, and flavour scores were in the range of 2.9–7.1 for model cheeses with different adjuncts while the control had a flavour score of 5.6 (0–10 scale). Survival and growth of seven out of the nine strains correlated with the results of the first trial. Growth and influence on flavour of four adjunct cultures were confirmed in experimental cheese manufactured in a 400-l open vat.


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